Recipes › Soup › Crema Di Funghi Mushroom Soup Recipe

Crema Di Funghi Mushroom Soup Recipe

Recipe by Pedro M. A. Neves

Crema di funghi is a velvety Italian mushroom soup that celebrates the earthy flavors of mixed forest mushrooms enriched with cream and white wine. This classic Northern Italian dish arrives at the table luxuriously smooth and deeply aromatic, requiring only humble ingredients and straightforward technique. A bowl of crema di funghi makes an elegant first course or light main course, especially when finished with fresh parsley and a drizzle of truffle oil.

Ingredients

• 500 g (1.1 lb) mixed fresh mushrooms (porcini, cremini, oyster), cleaned and sliced
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 medium yellow onion (150 g), finely diced
• 3 cloves garlic, minced
• 150 ml (5 fl oz) dry white wine
• 800 ml (3.4 cups) vegetable or chicken broth
• 200 ml (0.85 cups) heavy cream
• 1 tablespoon (15 g) unsalted butter
• 2 teaspoons (10 g) Dijon mustard
• 0.5 teaspoon (2.5 g) fine sea salt, plus more to taste
• 0.25 teaspoon (0.5 g) freshly ground black pepper
• 1 bay leaf
• 3 sprigs fresh thyme
• 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
• 1 tablespoon (10 g) porcini mushroom powder (optional, for depth)

Instructions

1. Clean the mixed mushrooms by wiping gently with a damp cloth or soft brush. Slice them into 5 mm (0.2 inch) thickness, keeping different varieties separate if possible.

2. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and softened.

3. Add minced garlic to the pot and stir constantly for 30 seconds until fragrant, being careful not to burn it.

4. Add the sliced mushrooms to the pot and increase heat to medium-high. Cook for 8-10 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown lightly.

5. Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any stuck bits. Simmer for 2 minutes to reduce slightly and cook off the alcohol.

6. Add the broth, bay leaf, and fresh thyme sprigs. Bring to a gentle boil, then reduce heat and simmer uncovered for 12-15 minutes to allow flavors to meld.

7. Remove the pot from heat. Discard the bay leaf and thyme sprigs. Stir in the Dijon mustard and porcini powder if using. Using an immersion blender, puree the soup until smooth and creamy, working in batches if necessary.

8. Return the pot to medium heat. Stir in the heavy cream and butter, whisking gently until fully incorporated and the butter is melted. Heat through for 2-3 minutes without boiling.

9. Taste the soup and adjust seasoning with salt and pepper as needed. Divide among four bowls.

10. Garnish each bowl with fresh flat-leaf parsley and a light drizzle of truffle oil if desired. Serve immediately.

Substitutions

• Replace heavy cream with full-fat canned coconut milk for a dairy-free version with comparable richness
• Substitute white wine with additional broth or a splash of dry vermouth for a non-alcoholic option
• Use cremini and button mushrooms exclusively instead of mixed varieties if porcini or oyster mushrooms are unavailable
• Replace butter with additional olive oil for a lighter preparation or strict vegan adaptation

Tips

• For deeper mushroom flavor, dry-sauté the mushrooms first in a dry pan for 2-3 minutes before adding oil; this concentrates their umami
• Make the soup a day ahead and refrigerate; reheating gently over low heat refreshes the flavors without breaking the emulsion
• Reserve 50 g (1.75 oz) of sautéed whole mushroom slices before blending to stir back in at the end for pleasant texture contrast
• A hand-held immersion blender creates the silkiest texture, but a regular blender works well if you blend in smaller batches to prevent splashing

Crema di funghi originates from the Piedmont and Lombardy regions of Northern Italy, where wild mushroom foraging is a cherished autumn tradition. This soup exemplifies the Italian philosophy of allowing quality ingredients to speak simply and elegantly on the plate, often served as a primo course before meat or fish.

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